Best Perfect Polenta Dressing Recipes

BASIC POLENTA

Steps:

• Bring 6 cups of water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Turn off the heat. Add the butter, and stir until melted.

HERB POLENTA STUFFING

Steps:

• If you start with the dry cornmeal, it is best to start this process at least a few hours ahead (ideally the night before) to allow the polenta to cool. Otherwise, feel free to cheat and buy the polenta tubes. If you use the tubes, simply skip the milk and broth in the recipe. To make the polenta from scratch: Soak the polenta in the milk (or broth). This can be done hours ahead or just prior to simmering the broth. Next, bring the broth up to a boil. Reduce to a simmer over low heat. Slowly pour in the soaked polenta while stirring. Simmer over medium-low heat for about 15-25 minutes until the polenta is thick and starting to stick. Add a splash more broth or water if it is sticking, but not yet tender to the taste. In the end you will want a very thick polenta though. Grease a baking dish with oil or line with parchment paper. Pour the polenta into the dish. Cool overnight until firm. The next day... Preheat the oven to 375. Cut about two-thirds of the polenta in cubes and toss with a splash of the olive oil. Spread on a baking sheet and roast until crisp about 30-40 minutes. If making this alongside the Herb Roast Turkey place half of the celery and onion in the bird and sprinkle several of the polenta cubes around the bird to absorb the juices and herb flavors. If not, all of these same ingredients can be sauteed in the next step. Melt the butter or olive oil in a saucepan over medium-low heat. Add the onion and celery chunks. Sauté until they are tender and almost melting into each other. Stir in the remaining polenta chunks with a splash of broth (or juices from the bird). It will soften and almost melt into the vegetables. Add a bit more broth as needed. When the turkey is roasted, remove the onions, celery and soaked polenta cubes. Fold everything together including the roasted polenta cubes, buttery melted polenta, vegetables and fresh herbs. Place in a baking dish and if necessary warm in the oven at 350 until hot in the center.

BASIC POLENTA

Steps:

• For firm polenta use 4 cups water; for soft polenta use 5 cups water. Bring water to a boil in a medium-size heavy sauce pan over high heat. Add 1 teaspoon salt. Pour cornmeal slowly into water, stirring with a wire whisk or wooden spoon. Continue stirring as mixture thickens, 2 to 3 minutes.
• Turn heat to low. Cook for at least 45 minutes, stirring every 10 minutes or so. If polenta becomes quite thick, thin it with 1/2 cup water, stir well and continue cooking. Add up to 1 cup more water as necessary, to keep polenta soft enough to stir. Put a spoonful on a plate, let it cool, then taste. Grains should be swollen and taste cooked, not raw. Adjust salt and add pepper if you wish.
• For firm polenta, lightly butter a baking sheet or shallow dish, approximately 8 1/2 by 11 inches. Carefully pour polenta into pan. Using a spatula, spread polenta to a thickness of 3/4 inch. Cool to room temperature to allow polenta to solidify. Cover and refrigerate for up to 3 days. For soft polenta, add 6 tablespoons butter to pot and stir well. Serve immediately or transfer to a double boiler set over low heat, cover and keep warm for up to an hour or so. (Or set the saucepan in a pot of barely simmering water.) Stir well before spooning into low soup bowls. Sprinkle with Parmesan, if desired.